Shrimp Ceviche Stuffed Avocado

Make Shrimp Ceviche Stuffed Avocado: fresh, chilled shrimp ceviche crowned in creamy Haas avocados for a bright, shareable starter.

Ingredients

• 28 extra large shrimp (cleaned and deveined (11 oz))
• 1/2 red onion (sliced)
• 2 garlic cloves (crushed)
• 12 grape or cherry tomatoes (halved)
• 2 tbsp cilantro (finely chopped)
• 1 tsp kosher salt
• 1/4 cup white wine vinegar
• 1 tbsp olive oil
• 1/2 jalapeno (diced fine)
• 2 tbsp clam juice
• 1/8 tsp cumin
• 1/8 tsp pepper
• 1/2 tsp raw honey (omit for Whole30)
• 4 cups arugula
• 2 medium Haas avocados (10 oz total)

Instructions

Step 1: Poach the shrimp

Bring a large pot of well-salted water to a rolling boil and add the cleaned, deveined extra-large shrimp. Cook just until the shrimp turn opaque and curl slightly—about four minutes—then quickly remove them and plunge into an ice bath to stop the cooking and set a firm, tender texture. Drain thoroughly once cold and pat the shrimp dry; they should be plump, slightly springy, and uniformly pink with no translucent centers.

Step 2: Make the ceviche dressing and mix the vegetables

In a roomy mixing bowl combine the thinly sliced red onion, crushed garlic, halved cherry tomatoes, finely chopped cilantro, diced jalapeño, kosher salt, freshly ground pepper, white wine vinegar, clam juice, olive oil, a tiny pinch of cumin, and the raw honey (omit if following Whole30). Whisk or fold gently until the dressing is glossy and balanced—acid bright, a hint of sweetness, and a light oil sheen—so the vegetables are evenly coated and the onions take on a softer, translucent edge.

Step 3: Combine shrimp and chill

Add the cooled, cooked shrimp to the seasoned vegetable and dressing mixture and fold gently until every shrimp is glazed and studded with tomato and cilantro flecks. Cover and refrigerate for at least two hours (or up to overnight) so the flavors marry and the shrimp take on the citrus-vinegar gloss; the bowl will hold a chilled, slightly saucy ceviche—plump shrimp, juicy tomato pockets, and ribboned onion cushioned in bright dressing.

Step 4: Assemble the stuffed avocados and serve

Halve and pit the Haas avocados, scoop out the skin and leave the halves intact with smooth, creamy pale-green flesh. Divide a bed of fresh arugula among four shallow serving bowls, nestle one avocado half into each bed, and spoon the ceviche into the avocado cavities (about a half cup or roughly seven shrimp per half), letting some of the tomatoes and cilantro spill over the greens. Finish with a few extra cilantro leaves and a light drizzle of the reserved dressing, then serve immediately for the best contrast of creamy avocado, peppery arugula, and chilled, citrus-marinated shrimp.

Notes

• Poach shrimp only until opaque, then shock in an ice bath to keep them tender.
• Assemble avocados just before serving to prevent browning; squeeze citrus on the flesh if prepping early.
• Omit honey for Whole30 and verify clam juice ingredients for compliance.
• If sensitive to raw onion, soak sliced onion in cold water for 10 minutes to mellow the bite.
• Refrigerate ceviche up to 48 hours; do not reheat.